• Food Science and Preservation
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• v.22 no.5
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• pp.636-643
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• 2015

This study investigated changes in quality and sensory characteristics of soy sauce (Kanjang) with added Astragalus membranaceus (AK) to develop a new soy sauce product with improved sensory characteristics. The pure salinity slowly increased, but AK 10% decreased. The pH was a constant in all samples. The soluble solid content (Brix) increased after 2 months, but AK 10% decreased. With increased addition of Astragalus membranaceus (AM), the optical density increased after 4 months. The amino nitrogen increased in soy sauce with AK 5%. The total free amino acid content gradually increased in soy sauce with AK 5% aged for 6 months. As the addition of AM increased, the crude protein level decreased, but there was no difference between AK 0% and 5%. The sensory tests of AK 5% after 6 months showed higher acceptance. According to the aging period, the acceptability of AK 5% was the best. The results showed that soy sauce with of AK 5% and aged for 6 months exhibits greatly enhanced quality and sensory characteristics. Therefore, it is expected to be used as a natural resources in seasoning area.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.441-447
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• 2015

This study was conducted to investigate the effects of educating 5th graders in elementary school about Korean traditional fermented soy products. The percentage of correct answers from the educated group increased after nutrition education compared to the non-educated group (p<0.001). The perceptions and attitudes regarding Korean traditional fermented soy products increased significantly after nutrition education (p<0.05). Analysis of the preference for Korean traditional fermented soy products based on participation in nutrition education showed that both groups were not significantly different in all categories including soybean paste, soy sauce, and red pepper paste. The investigation on differences in intake frequency of Korean traditional fermented soy products showed that both groups did not display statistically significant differences in all categories including soybean paste, soy sauce, and red pepper paste. These results confirmed that the nutrition education activity program had positive effects in correcting 5th graders' knowledge, perceptions and attitudes regarding Korean traditional fermented soy products. However, it did not significantly affect their preferences and intake frequency. This indicates that short-term education cannot effect changes in preference or actual behaviors. Therefore, continuous nutrition education activities are required.

• Journal of Food Hygiene and Safety
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• v.2 no.1
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• pp.15-20
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• 1987

A general screening test for the expression of antioxidative activity was performed on over 36 cultures belong to yeast isolated from soy sauce, Makkuli, and molasses. Antioxidative activities of yeasts were examined by measuring oxidation such as peroxide value and thiobarbituric acid value in fish oil. Of these cultures, Saccharomyces cerevisiae IFO 2114 were found to have strong antioxidative activity. Saccharomyces rouxii and Torulopsis etchellsii isolated from soy sauce showed the strongest antioxidative activity among yeasts. Pichia ohmerii isolated from Makkuli showed the strongest antioxidative activity and Candida versatilis isolated from molasses showed also relative strong antioxidative activity.

• Journal of Microbiology and Biotechnology
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• v.3 no.1
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• pp.24-30
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• 1993

In order to develop a novel yeast which produces the charateristic aroma of soy sauce, a protoplast fusion between Zygosaccharomyces rouxii WFS4 and Torulopsis versatilis IAM 4993 was carried out. Auxotrophic mutants as selective markers were obtained from Zygosaccharomyces rouxii and Torulopsis versatilis by treatment of N-methyl-N -nitro-N-nitrosoguanidine. The conditions of the protoplast formation and the regeneration for fusion were examined. The protoplast fusion using polyethylene glycol 4000 led to the fusion frequency of $4~5{\times}10^{-7}\;cells/ml$. Among fusants, a fusant ST723-F31 presented the best results in terms of the aromaticity of fragrance, the growth pattern, the resistance against salt and the degree of growth according to pH. It makes easy to control the production and the balance of aroma components so that it gives a good flavor, shortens the fermentation period and, simplifies the preparation process when using a bioreactor into which fusant is immobilized.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.32-38
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• 2002

The characteristics of blown color of Korean traditional soy sauces under different processing conditions were investigated in this research. As for meju type, traditional and modified mejus were used. The samples were produced from four levels of aging time. 0 day, 60 days, 120 days and 180 days in both clay jar and glass jar. Color intensity of soy sauce was probed with different mothods. In terms of colorcharacteristics, the absorbance at 420 nm seemed to reflect the brown color intensity of soy sauces. UV-VIS spectra of the soy sauce with traditional meiu revealed that the absorbance at 235 nm was produced during the soaking period whereas that at 410 nm was created during the aging process and only round in the spectra of soy sauce aged for 180 days. As for the soy sauce with modified meiu, the maximum absorbance was focused at 235 nm which were prepared during soaking period.

• Food Science and Preservation
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• v.22 no.4
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• pp.465-474
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• 2015

This study was conducted to investigate the physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar. The commercial possibility of these sauces was investigated by sensory and preference evaluations. First, the sensory evaluation of two different particle sizes of soybean paste sauce (Type I, chopped; Type II, ground) was performed. The result of sensory and preference evaluations of soybean paste sauce Type I was higher than those of soybean paste sauce Type II, which the former was used for further analysis. The total polyphenol contents and the 2,2'-azino-bis (3-ethylb enzothiazoline-6-sulfonic acid) (ABTS${\cdot}$+) radical scavenging activities of two sauces were not significantly different (p<0.05). The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of soy sauce was higher than that of soybean paste sauce I(p<0.05). The pH, total bacterial count, saltiness, and hunter's color values of both sauces were not changed during the whole storage period (60 days). Viscosity of the soybean paste sauce I was increased while the viscosity of soy sauce was significantly decreased during the storage periods (p<0.05). From these results, it was suggested that the soy sauce and soybean paste sauce I added with pear extract of pear and sugar would be a suitable sauce for smoked duck and meat foods.

• Food Science and Preservation
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• v.11 no.2
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• pp.233-239
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• 2004

Anchovy soy sauce containing anchovy sauce was ripened in different vessels at 30$^{\circ}C$ for 4 months and measured in physical, chemical, microbiolgical and sensory quality attributes. The used vessels include glass, polypropylene (PP), polyethylene terephthalate (PET), stainless, and onggi (Korean earthenware) with 628 mL. Compared to the other vessels, onggi gave the highest moisture loss, maintained consistently higher microbial counts in total aerobic bacteria, lactic acid bacteria and yeasts, and attained high protease activity in the soy sauce product. Even with high moisture loss the onggi vessel did not produce the higher product salt content than the other vessels because there was salt diffusion outward through the container wall. All of these changes of the product in onggi resulted in lower pH, higher acidity and higher amounts of free amino acids and nucleotides after 4 month period, which was desirable for sensory quality.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.323-328
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• 1992

Three kinds of soy sauce were prepared using the brick type of conventional meju (A), the brick type of meju of Aspergillus oryzae (B), and the grain type of meju of Aspergillus oryzae (C) in summer. Free amino acids were analyzed in according to aging time of those products. Findings are as follows. Lysine, histidine, serine, glycine, valine, methionine, and phenylalanine were detected in all kinds of soy sauce at the beginning preparation. Aspertic acid, glutamic acid, alanine, threonine, arginine, and leucine were detected during 90 days. Isoleucine and tyrosine were detected during 180 days. Lysine and histidine were shown higher content among the detected free amino acids. The each content of glutamic acid, aspartic acid, and methionine was decreased in passing the aging time. The total content of free amino acids was shown 3,559-4,119 mg/100 ml at the 180 days. The total content of free amino acids of soy sauce C was higher than that of other soy sauces.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.594-599
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• 2001

This study was attempted to isolate and identify the strain revealing high angiotensin converting enzyme (ACE) inhibitory activity from various soy fermented foods, i.e. meju, soybean paste and soy sauce. Forty-two strains with morphologically different characteristics were selected and the ACE inhibitory and proteolytic activities were examined. Of the strains tested, SS103 which was isolated from soy sauce showed the highest ACE inhibitory and proteolytic activities and was finally selected for further studies. The SS103 strain showed motility, rod form and ellipsoidal spores. The shape of colonies on the agar media was irregular, mucoidal and surface dull. The strain could grow under aerobic conditions of pH 5~9 and 10~$50^{\circ}C$. Main cellular fatty acid was $C_{15:0}$ anteiso, $C_{17:0}$ cis and $C_{17:0}$ iso, which was 33.9%, 18.8% and 16.5%, respectively. Based upon these morphological, biochemical and cultural properties, SS103 was identified as a Bacillus subtilis. Optimum cultural condition of Bacillus subtilis SS103 was pH 8.0, $37^{\circ}C$ and 48 hr.48 hr.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.811-817
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• 2002

Korean traditional soy sauce was desalted using electrodialyzer, and their physicochemical properties were analyzed. The salt content of soy sauce significantly decreased from initial 18.9 (w/v) to 0.47% (w/v) and the volume also decreased to 330 mL when 1,000 mL of soy sauce was desalted for 450 min at a current of 2 A. During the desalting process, the numbers of viable cells of total bacteria, yeasts, and molds increased due to the concentration effect of the electrodialysis. Turbidity increased from 3.1 to 8.5, and total nitrogen, total sugar, and reducing sugar contents also increased. The pH, and amino nitrogen and volatile base nitrogen contents slightly decreased, with ammonia content significantly decreasing from 19.4 to $1.3\;{\mu}mol/mL$. Free amino acids content increased twofold after electrodialysis. Gas chromatograms of soy sauce showed that profiles of the flavoring compounds did not change when electrodialyzed for 360 min, but most were removed after 540 min.